Lasagne Veggie Cottage Cheese
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 333.5
- Total Fat: 9.9 g
- Cholesterol: 74.1 mg
- Sodium: 921.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.1 g
- Protein: 33.5 g
View full nutritional breakdown of Lasagne Veggie Cottage Cheese calories by ingredient
Number of Servings: 10
Ingredients
-
8 Barilla Lasagne Noodles (cooked)
1 lb. ground chicken breast
3 cloves garlic minced
1 c. onions diced
1 c. celery diced
1 c. mushrooms sliced
2 c. can diced tomatoes
1 c. can tomato sauce
1/2 c. can tomato paste
2 T Italian seasoning (or 1 tsp. each basil, oregano, thyme, blk pepper, salt, chile powder
18 oz. cottage cheese (1% fat)
1 extra large egg
1 c. grated parmasean cheese
1/2 c. fresh parsley (chopped)
2 c. egg plant (1 med. size) peeled and sliced
1 c. fresh spinach
10 oz. mozzarella cheese (shredded)
Tips
Timesaver: Make two and freeze one for another dinner!
Directions
Cook lasagne noodles per package directions
Brown ground chicken, add garlic, onions, celery, and saute until tender (about 5 min.) add mushrooms and saute another 5 min. Add diced tomatoe, tomato sauce, tomato paste and seasoning. Reduce heat and simmer on low for 20 min. While meat sauce is cooking, in a separate bowl mix cottage cheese, egg, grated cheese, and fresh chopped parsley.
Using a 9" x 13" baking pan, scoop enough meat sauce into pan to cover bottom, then layer 4 lasagne noodles on top, then layer 1/2 of cottage cheese mixture on top of noodles, then layer sliced egg plant, another layer of meat sauce, then remaining 4 lasagne noodles, another layer using remaining cottaage cheese mixture, then layer ther fresh spinach, then remaining meat sauce. Top with mozzerella cheese. Bake at 350* for 50 min. then shut off oven and leave pan in oven for another 10 min.
Serving Size: 4.5 x 2.5 inch pieces
Number of Servings: 10
Recipe submitted by SparkPeople user AUD6487.
Brown ground chicken, add garlic, onions, celery, and saute until tender (about 5 min.) add mushrooms and saute another 5 min. Add diced tomatoe, tomato sauce, tomato paste and seasoning. Reduce heat and simmer on low for 20 min. While meat sauce is cooking, in a separate bowl mix cottage cheese, egg, grated cheese, and fresh chopped parsley.
Using a 9" x 13" baking pan, scoop enough meat sauce into pan to cover bottom, then layer 4 lasagne noodles on top, then layer 1/2 of cottage cheese mixture on top of noodles, then layer sliced egg plant, another layer of meat sauce, then remaining 4 lasagne noodles, another layer using remaining cottaage cheese mixture, then layer ther fresh spinach, then remaining meat sauce. Top with mozzerella cheese. Bake at 350* for 50 min. then shut off oven and leave pan in oven for another 10 min.
Serving Size: 4.5 x 2.5 inch pieces
Number of Servings: 10
Recipe submitted by SparkPeople user AUD6487.